For years I couldn’t eat breakfast first thing in the morning. Then when I started exercising more and cleaning up my diet I realised how well I function for the rest of the day when I’ve had a good breakfast. I don’t get a mid-morning or mid-afternoon slump and I don’t have the constant feeling of needing more to eat. You know the feeling, that no matter what you eat you don’t feel satisfied? I’ve found that having a healthy, balanced breakfast gets rid of those feelings for me. Don’t get me wrong, I don’t make pancakes everyday as I don’t have time and it would get boring, but these are great to make on a relaxed weekend morning.

I normally serve mine with berries and yoghurt but a drizzle of nut butter over them would be tasty too.

Makes approx. 5 pancakes

Ingredients

-2 tsp. coconut oil or olive oil

-1 very ripe banana, mashed

-2 eggs, beaten

-3 Tbsp. gluten free oats

-pinch of cinnamon (optional)

How To Make

In a bowl mix together the banana, eggs, oats and cinnamon (if using). Stir until fully combined.

Place 1 teaspoon of oil in a frying pan over a medium heat. Once the oil is hot, add 2 tablespoons of pancake mixture to the pan.

Cook for 2 minutes, until brown then flip over and cook until brown on the other side. Remove to a plate and cover to keep warm.

Repeat until all the pancake mixture is used up. Add the extra teaspoon of oil to the pan when it starts to dry out.